Gluten-free (and vegan!) pumpkin peanut butter breakfast cookies! The perfect wholesome treat to pair with coffee or grab for on the go. Just 10 ingredients and 30 minutes required!
Preheat your oven to 350 degrees F (176 C) and lightly grease or line a baking sheet with parchment paper.
Add the oats to a food processor and process until finely ground — about 30-45 seconds. They don’t need to be as finely ground as oat flour but should be close. Add remaining ingredients and pulse until combined.
Use a cookie scooper (like this one) or tablespoon to measure out 1 ½ Tbsp amounts of dough to gently roll into balls. Arrange on the baking sheet and press down gently with the palm of your hand or a lightly oiled glass to smash slightly. They won’t spread much, so it’s okay if there’s not much space between the cookies.
Bake for 18-20 minutes or until just golden on the edges and slightly firm to the touch. Enjoy! They pair especially well with coffee or tea.
Let cool fully before storing in an airtight container at room temperature for 1-2 days, in the refrigerator for up to 1 week, or in the freezer for up to 1 month.